Tiramisu Tart Debic
- 34 g — tart shell (semi-finished)
- 10 g — sponge cake
- 3 g — sugar syrup with coffee
- 25 g —"Tiramisu" dessert cream Debic
- 2 g — cocoa powder decoration Bensdorp
- 3 g — "Tiramisu" plaque decorationІВС
- 131 g —butter 82% Debic
- 2 g — salt
- 73 g — icing sugar
- 26 g —almond flour SantoSantaniello
- 214 g — wheat flour
- 34 g — egg
- 100 g — egg
- 60 g — wheat flour
- 60 g — sugar
- 40 g — sugar
- 40 g — water
- 4 g — instant coffee (dry)
- 10 g — water (for coffee)
- 300 g —"Tiramisu" dessert Debic
- 24 g —cocoa powder Bensdorp
- 2 pcs — "Tiramisu" decorationІВС
- 12 pcs —meringue in chocolate D'0rsogna
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Make crumbs from the first 5 components.
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Gradually add the egg.
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Knead until smooth.
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Wrap in film.
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Let cool for at least 4 hours.
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Roll out the dough to 3.5 mm.
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Grease the molds with softened butter.
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Line the side of the cake - chill.
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Then cut out the bottom.
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Bake at 150°C for 15 min, brush with cocoa butter and sprinkle with "Muscovado" Callebaut.
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Bake further at 160°C for 10-15 min until golden brown.
SPONGE CAKE SEMI-FINISHED:
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Whip the egg white, add sugar, then the yolk.
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Mix with flour.
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Bake for 6-8 min at 200°C (convection).
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Cut out a 7 cm circle.
SOAKING SYRUP:
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Bring sugar and water to 103°C.
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Pour hot boiled water over coffee (ratio 1:2), add to the syrup.
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Cool.
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Soak the sponge cake.
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Place it into the finished tart.
DESSERT ASSEMBLY:
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Whip the "Tiramisu" Debic ready-made dessert.
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Pipe onto the sponge cake semi-finished product soaked in coffee syrup.
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Dust the top with cocoa powder.
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Apply decoration.
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